Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

in cold water, drain again and put it in boiling broth; boil ten minutes; add salt to taste, and serve. _With Macaroni._--Proceed as for vermicelli in every particular, except that it takes twice as long to cook. _With Macaroni and Cheese._--Proceed as for the above, and when done, put grated cheese in the soup-dish, turn the macaroni over it, and serve. _With Italian Pastes._--No matter of what shape are the pastes, proceed as for vermicelli; the only difference is in the time of cooking, which depends on the size. _Consommé_ may be used instead of broth. If milk is used, sugar must be added. _With Macaroni à la Corinne._--Set two quarts of cold water on the fire, with an ounce of salt, and two ounces of butter; at the first boil, drop into it four ounces of macaroni; boil five minutes, and drain. Immediately drop the macaroni in boiling _consommé_, and boil gently till done. Drain it again and place a layer of it in the soup-dish, over the macaroni; place a thin layer of Parmesan cheese grated; then a layer of _macédoine_ of vegetables; then again, a layer of macaroni, one of cheese, etc.; pour _consommé_ to taste on the whole, and serve warm. _With Macaroni à la Médici_ (also called _à la Napolitaine_).--Proceed as for macaroni _à la Corinne_ in every particular, with the exception that you put also in the soup-dish a layer of _quenelles_ of chicken over that of _macédoine_ of vegetables, and serve in the same way. The _quenelles_ are boiled till done, in broth in which you put a few sprigs of mignonette. _Another._--Add to the above about a gill of thick tomato-sauce, just before pouring the _consommé_ over the macaroni, etc. _Macaroni à la Romulus._--Prepare eight ounces of macaroni as directed for macaroni _à la Corinne_; place a layer of it in the soup-dish; then over it a layer of _quenelles_ of chicken; over the _quenelles_, a thin layer of grated Parmesan cheese; then a layer of thin slices of salt beef tongue, boiled and skimmed; over the latter a layer of sweetbreads